Ingredients
12 oz (more or less) fresh or frozen cranberries
1 cup granulated sugar
1 Orange peel or lemon zest
Method
Sources
📖
Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Aged dried citrus peel — Chinese braised dishes, tea, spice blends
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Aged dried citrus peel — Chinese braised dishes, tea, spice blends
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
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put aside half of the cranberries. add the other half to a medium sauce pan along with the sugar, peel and 2-4 tablespoons of water depending on how thick you prefer it. cook over a low, stir occasionally until the sugar has dissolved and the cranberries have become soft. normally takes about 10 minutes or so. turn the heat to medium and cook until the cranberries have burst, about another 10-12 minutes or so. reduce heat to low again and stir in the reserved cranberries, cook until the reserved cranberries have become soft, about 5-7 minutes. add 1-2 tablespoons of extra water if needed. add more sugar to taste, and salt and pepper. allow to cool to room temperature. serve when ready.